Combine flour, sugar, salt and baking powder. Add and mix oil, egg and half and half to flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.

To Make Crumb Topping: Mix together sugar, flour, Crisco, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

I substituted half and half for milk in the recipe because we have skim milk in the house and I always like some milkfat in my cooking. I also substituted the Crisco for butter because I think it's easier to work with and bakes better than butter.

The amount of crumb topping made from the recipe was too much for the number of actual muffins the recipe made. Fortunately, I was making banana bread muffins at the same time and so I used the leftover crumb topping from this recipe to top the other muffins too.

The final result of these muffins really was to die for. This is now my go to blueberry muffin recipe...and I've decided this crumb topping needs to be put on everything and will use it when I try making eggplant bread again.

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I enjoy sharing my love of vintage fiber arts patterns with the online world. I've reproduced hundreds of public domain patterns once thought to be lost so that they are now available once again for EVERYONE!